Crab Cakes With Remoulade Sauce Over Lemon Arugula
Delicious and crunchy homemade crab patties, with a soft and delicate inside. made in a jiffy.
The creamy, tangy remoulade is the perfect accompaniment just lightly pan-fry your crab
cakes on both sides for that golden outer layer.
- 【 Sauce 】
- ¾ cup Mayonnaise
- 3 tbsp Relish
- 3 tsp Dijon mustard
- 3 tbsp Ketchup
- 3 tbsp Capers, minced
- 1 large Lemon juice
- ¼ tsp Salt
- ⅛ tsp Pepper
- 【 Crab Cake 】
- 1 lb. Jumbo lump crab
- 1 small Shallot, minced
Step 1
Lets first start our Remoulade first so all of our flavors can settle and marinate with each other. In a mixing bowl whisk together, mayonnaise, relish, dijon mustard, ketchup, capers, and lemon juice. Season with Salt and peper and cover and place to side.
Step 2
Start chopping all of our yellow onion, shallots, parsley, bell peppers, lemon zest, garlic. The crab meat might be thiick peices, in that case give a nice fine chop so it will mix better with all our ingredients.
Step 3
In a large mixing bowl we will combine all of our chopped veggies and crab. Add our bread crumbs, egg, dijon mustard, mayonaise, paprika, worstchire, lemon zest, old bay seasoning, Salt and pepper. Try not to over mix but enough that the patties will taste the same.
Step 4
In a non stick Pan start heating up our oil usually about 1/4 deep. Make our crab cakes around 1/4 cup or desired size. When oil is hot place a couple patties in in pan and cook each side 2-3 minutes until they are crispy golden brown. Remove and place on tray with paper towel to absorb extra oil.
Step 5
In small mixing bowl mix arugula with oil and salt and pepper. Put the salad on the plate and top with crab cake. Enjoy!
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